Double-Chocolate Christmas Praline-Fudge Cake

I am obsessed with cooking & baking. I am both proud and slightly embarrassed to say that I own around 200 cookbooks. The amazing thing is that I have only purchased maybe a total of 10. My friends and family know me too well. My mom bought me a Gooseberry Patch Christmas Cookbook last year; a cake in it caught my attention and I really wanted to make it. Brandon was deployed in Iraq at the time and I couldn't imagine making it just for myself! Well now that he is home, I FINALLY made it last weekend! And it was just as delicious as I imagined it would be (well worth the wait)!!!





I usually have a really difficult time with layered cakes so I am really proud of this cake! I've got a story about the last time I tried a multiple layer cake! My parent's had gotten me a cake pan to make a checkerboard cake; I made the cake, assembled the layers and went about my business. When I came back upstairs, a huge chunk from the top layer had fallen off! I "glued" it back on with some frosting and continued on my way only to come back and see that the chunk had fallen off again but it took with it part of the next layer. I tried "gluing" it again but came back a third time to find that even more had fallen off! It was hopeless, but HILARIOUS! I ended up dumping the entire cake into a regular 9x13 pan. It looked really sloppy but still tasted oh so delicious!
Here is the recipe to the cake in the picture above. If anyone makes this let me know what you think!

Double Chocolate Christmas Praline-Fudge Cake

1 cup butter or marg
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla extract
2 cups sugar
2 cup all-purpose flour
1/2 tsp salt
Chocolate Ganache
Praline Frosting

Cook first 3 ingredients in a saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat. cool. Beat buttermilk, eggs, baking soda and vanilla at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour and salt; gradually ad to buttermilk mixture, beating until blended. (batter will be thin). Coat 3 (8") round cake pans with non-stick vegetable spray; line with wax paper. Pour batter evenly into pans. Bake at 350 degrees for 22 to 24 minutes or until set. Cool in pans on wire racks 10 minutes. Remove from pans and cool layers completely. Spread about 1/2 cup ganache between cake layers; spread remainder on sides of cake only (not top). Chill cake 1/2 hour. Pour frosting slowly over top of cake, spreading to edges, allowing some frosting to run over sides. Freeze, if desired; thaw at room tempurature 4-6 hours. Makes 10-12 servings


Chocolate Ganache

2 cups semi-sweet chocolate chips
1/3 cup whipping cream
1/4 cup butter or marg, cut up into pieces

Microwave chocolate chips and cream in a glass bowl on medium power (50%) 2-3 minutes or until chips are melted. Whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often, 15-20 minutes or until spreading consistency. Makes about 2 cups.


Praline Frosting

1/4 cup butter or marg
1 cup light brown sugar, packed
1/3 cup whipping cream
1 cup powdered sugar
1 tsp vanilla extract
1 cup chopped pecans, toasted

Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often; boil one minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Add toasted pecans, stirring gently 2-5 minutes or until frosting begins to cool and thicken slightly. Pour immediately over cake. Makes about 1 3/4 cups.